Methi Thepla, Thepla Recipe Without Curds for Traveller


Methi Thepla, Thepla Recipe Without Curds for Traveller

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Nothing like theplas to carry along on a journey. Not only are they very tasty with the superb flavour and aroma of methi, they are also satiating and convenient.

To make these theplas we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life.

You also need to make sure you add lots of oil while cooking; otherwise they will become dry and get spoilt soon. When made as per the instructions, the Methi Theplas will stay fresh in the fridge for almost 15 days.

When you anticipate a busy fortnight, you can make a large batch and keep them in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles .

You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas.

Enjoy how to make Methi Thepla recipe with detailed step by step photos below.

Methi Thepla, Thepla Recipe Without Curds for Traveller recipe - How to make Methi Thepla, Thepla Recipe Without Curds for Traveller

Preparation Time:    Cooking Time:    Total Time:     Makes 24 theplas
Show me for theplas

Ingredients
Method
For methi thepla

    For methi thepla
  1. To make methi thepla, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  2. Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using oil, till it turns golden brown in colour from both the sides.
  4. Cool, wrap in an aluminium foil, pack in an air-tight container and store the methi thepla in refrigerator.
Nutrient values (Abbrv) per thepla
Energy105 cal
Protein2.4 g
Carbohydrates13.4 g
Fiber2.3 g
Fat4.9 g
Cholesterol0 mg
Sodium5.1 mg
Methi Thepla, Thepla Recipe Without Curds for Traveller with step by step photos

If you like this Methi Thepla recipe, then try:

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How to make the dough for the Methi Thepla:

  1. To make the dough for the Methi Thepla, take a deep bowl and add the whole wheat flour into it. 
  2. Add the finely chopped fenugreek (methi). You can also add kasoori methi or dreid fenugreek leaves if you do not have fresh fenugreek leaves.
  3. Add the green chilli paste for the spice.
  4. Add the garlic (lehsun) paste.
  5.  Also add the ginger (adrak) paste. Both ginger and garlic paste are added to flavour the dough of the Methi Thepla.
  6. Now add the chilli powder. You can increase or decrease the quantity of the chili powder according to your spice tolerance level.
  7. Add the sugar. It balances the flavours of the masalas that we are adding.
  8. Add the coriander-cumin seeds (dhania-jeera) powder.
  9. Add the turmeric powder (haldi) for the colour.
  10. Add the cumin seeds (jeera).
  11. Add the asafoetida (hing) for the desired astringent flavour.
  12. Also 3 tbsp oil. This will make the Methi Theplas soft.
  13. Add the sesame seeds (til). It gives a mild nutty flavour to the Methi Theplas.
  14. Furthermore, add the besan (bengal gram flour). You can also add other flours like bajra or jowar flour to make it more nutritious.
  15. Finally, add the salt to taste.
  16. Add about 1 cup of water. You may require more water depending upon the quality of the flour.
  17. Mix well and knead into a semi-soft dough and let it rest for about 15-20 minutes. This will make the dough more pliable.

How to proceed for the Methi Thepla:

  1. Divide the dough into 24 equal portions.
  2. Sprinkle a little flour on the rolling surface.
  3. Take a portion of the dough and flatten it.
  4. Roll out each portion into a 150 mm. (6") diameter circle using a rolling pin.
  5. Heat a non-stick tava (griddle) and cook the Methi Thepla, on a medium flame.
  6. Apply a little oil, and let it turn golden brown on one side.
  7. Flip and cook the other side in the same manner.
  8. Repeat the steps 2 to 7 with the remaining dough to make 23 more theplas.
  9. Serve immediately or cool the Methi Theplas and wrap in an aluminium foil. Pack them in an air-tight container and store in your refrigerator. Theplas will last for 15 days and perfect to carry when you travel by plane or train and then store in the refrigerator. We make 50 to 75 theplas and take them overseas. They are such a life saver when travelling out of India.  At room temperature the Methi Theplas will stay for 2 to 3 days so perfect to take when you are travelling and then put the theplas in the fridge when you arrive at yuor destination. 

Reviews

Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 08 May 19 12:53 PM
5

Hello mam, if I add milk instead of curd in thepla, then what will the shelf life of these thepla?
Tarla Dalal
09 May 19 09:17 AM
   We have not tried making them with milk. If you use curd, they will stay fresh for upto 15 days.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 16 Sep 18 05:40 AM
5

Hi mam, can we use homemade ghee instead of oil
Tarla Dalal
17 Sep 18 09:16 AM
   Hi Krishna, Yes, you can. The taste would obviously differ. Theplas are generally cooked in oil and not ghee.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 15 Sep 18 02:55 PM
5

Hi mam,my son is traveling go abroad for 3 months wanted to pack can i use kasuri methi instead of fresh methi
Tarla Dalal
15 Sep 18 03:40 PM
   We have not tried making them using kasuri methi or stored them for 3 months. If you add fresh leaves, they will stay fresh for up to 15 days.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 27 Jul 18 12:34 PM
5

Hi man , iam travelling go abroad for 14 day wanted to pack theplas just wondering if it will stay during the whole journey including the flight durations and all , let me know Thanks
Tarla Dalal
27 Jul 18 03:53 PM
   Hi Akanksha, Make sure you add lots of oil while cooking. Once done, cool them completely and pack. They will stay fresh for 15 days!
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 18 Dec 17 10:22 AM
5

Tarla Dalal
14 Jul 18 11:57 AM
   Glad you liked the recipe.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 17 Nov 17 04:38 AM
5

Excellent. This is very useful food while in travel. If u have any suitable receipes for Traveller PL. Inform.
Tarla Dalal
17 Nov 17 08:43 AM
   Hi, We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 08 Oct 17 06:56 PM
5

Hi mam.shall I use kasuri methi leaves instead of fresh leaves.I need to pack this for 2 days journey mam Please reply
Tarla Dalal
09 Oct 17 08:35 AM
   Hi, If you wish to store them only for 2 days they will stay the way this recipe is.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 07 Oct 17 07:52 PM
5

Hi mam .shall I replace dried fenugreek leaves (that is kasuri methi leaves) in this recipe Instead of fresh methi leaves.i need to pack this recipe for my 2 days journey.pls reply mam.
Tarla Dalal
27 Jul 18 03:54 PM
   Hi Gayathri, Even if you add fresh leaves, they will stay fresh for up to 15 days.
Methi Thepla, Thepla Recipe Without Curds for Traveller
 on 03 Jun 17 12:22 PM
5

Can you explain as to why have you added besan to flour.
Tarla Dalal
03 Jun 17 04:10 PM
   The Thepla will stay soft with it.
Methi Thepla, Thepla Recipe Without Curds For Traveller
 on 09 Jan 17 09:21 PM
5

Hello mam, thank you for the recipe. I just wanted to know how many days can these be good with and without refrigerator? Thanks.
Tarla Dalal
10 Jan 17 08:28 AM
   Hi Rashmi, They will stay fresh at room temp only for 2 days.
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